Low Carb Ricotta Cheesecake

Ingredients:

Crust:

• 1 1/2 cups ground walnuts or pecans
• 2 tablespoons melted butter
• 1/2 teaspoon ground cinnamon                       

  Filling:

  • 2 lbs ricotta cheese
  • 4 ozs cream cheese, softened
  • 4 egg
  • 1 1/2 cups sugar substitute
  • 3 tbsp soy flour
  • 1 tbsp vanilla extract
  • 2 tbsp zest of lemon 
                    

  Directions:

  • Heat oven to 350. Line the outside of an 8" spring form pan with tin foil.

  • Combine crust ingredients, press onto bottom and up sides of the pan.

  • Bake 12 minutes, cool on a wire rack.

  • Meanwhile in a processor or blender mix ricotta and cream cheese until smooth.

  • Add eggs, one at a time, blend.

  • Add remaining ingredients, blend until well mixed.

  • Pour into crust. Bake in a roasting pan filled half way with boiling water for 1 hour.

  • Cool in oven 30 minutes then remove to wire rack and cool.

  • Place in refrigerator to chill.